Roasted Cauliflower Ciabatta Sandwiches
Chilled Grapes
Wine Recommendation
Bota Box Pinot Grigio
Ingredients
- ½ head cauliflower
- 1½ Tbsp olive oil, divided
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 3 oz fontina cheese, sliced
- ½ (16-oz) loaf ciabatta bread, halved lengthwise
- ¼ cup olive oil mayonnaise
- 2 Tbsp coarsely chopped sun dried tomatoes in oil
- 1½ cups baby arugula
Instructions
- Preheat oven to 400°F. Cut cauliflower lengthwise into ¾-inch-thick slabs (some pieces will crumble); place on a lightly greased rimmed baking sheet.
- Combine 1 Tbsp oil, Italian seasoning, garlic powder, salt, and pepper in a small bowl; brush on both sides of cauliflower. Bake 25 to 30 minutes or until browned and tender, turning halfway through baking.
- Top cauliflower with cheese; bake 2 to 3 minutes longer or until cheese melts.
- Meanwhile, place bread, cut sides up, on a separate baking sheet; brush with ½ Tbsp oil. Bake 5 minutes or until toasted.
- Combine mayonnaise and sun-dried tomatoes in a small bowl; spread on ciabatta bottom. Top with roasted cauliflower, arugula, and ciabatta top to assemble sandwich. Cut sandwich into serving-size pieces.
Side Dish Ingredients
- 1½ cups seedless grapes
Side Dish Instructions
- Serve grapes on the side.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
539
|
52
|
591
|
| Fat (g) | 34 | 0 | 34 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 44 | 14 | 58 |
| Fiber (g) | 4 | 1 | 5 |
| T. Sugs (g) | 6 | 12 | 18 |
| A. Sugs (g) | 0 | 0 | 0 |
